Ingredients
3 cups Greek Yogurt (or regular plain yogurt, strained
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
Preparation
Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want.
Since Tzatziki contains finely-chopped cucumber, it’s best to remove the seeds of the cucumber so the sauce doesn’t get too watery. Use a sharp pointed spoon to scrape out seeds. Then cut cucumbers into thick slices and put in a colander placed in the sink. Sprinkle on salt and let cucumbers release water and drain for at least 30 minutes or more. (The water released rinses off most of the salt.
Tzatziki traditionally contains fresh dill, use the fine dips of the dill leaves and discard the thick stems.
Put the cucumbers, garlic, lemon juice, dill, and black pepper into food processor and process with the steel blade until cucumbers are finely chopped.
Then stir the pureed cucumber mixture into the Greek yogurt (or yogurt you’ve drained.) Let this refrigerate for at least 2 hours before using to give flavors a chance to develop.
